Monday, February 13, 2012

Slow Cooker Baked Potatoes


It's too freakin hot down here in Florida nine months of the year to justifiy running the oven to bake potatoes, thus I love the idea of making a big batch of baked potatoes in my slow cooker. My microwave does an OK job of one or two spuds at a time, but the texture is a little weird.

I've seen a few recipes for baked potatoes in the slow cooker out there that suggest that you wrap the potatoes in foil, but I didn't feel it was necessary. Keep it simple, folks!

I baked (or slow cooked them, technically) these a day in advance to make the Hashbrown Casserole during the holidays, and I was satisfied with the texture. I had been previously buying packages of frozen potatoes to make this casserole, and this technique makes it just as easy to use the "real thing." I just let the cooked potatoes cool, then peeled and chopped 'em up pretty small for my casserole.


Slow Cooker Baked Potatoes
technique adapted from A Year of Slow Cooking

Wash, scrub, and dry any number of potatoes that you need (or as many that will fit in your slow cooker). Prick each potato with a fork a few times. Place into slow cooker and cook on Low for 10 hours or High for 6 hours or until desired tenderness.



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